Sun-dried Tomato Turkey Meatloaf
To Begin:
Pre-heat to 400 degrees
Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
We could consider making 3 and freezing 2, since each makes at least 3 meals.
Preparation:
To prepare meat loaves, place bread in food processor; pulse 10 times or until coarse crumbs form.
Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs).
Divide meat mixture in half. Press each portion into prepared pans.
Bake:
Bake at 400° for 55 minutes or until a meat thermometer registers 170°.
(one source of this said 160, another, 180)
Sauce: |
When meatloaf is about done....
To prepare sauce, combine jelly, wine, and flour in a small saucepan.
Bring to a boil; cook 5 minutes or until jelly melts.
To freeze unbaked meat loaf:
Cover with plastic wrap, pressing to remove as much air as possible.
Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked meat loaf
Thaw completely in refrigerator (about 24 hours).
Preheat oven to 400º.
Remove foil; reserve foil. Remove plastic wrap; discard wrap.
Cover meat loaf with reserved foil; bake at 400º for 40 minutes.
Uncover and bake an additional 40 minutes or until a meat thermometer registers 170º.
Prepare half of red currant-wine sauce; serve over meat loaf.
This should make:
Makes 2
1 for now, 1 to freeze
We could consider making 3 and freezing 2, since each makes at least 3 meals.
Source:
Cooking Light